KR20240007623A - Vacuum drying apparatus for red pepper - Google Patents

Abstract

The present invention proposes a pepper drying device that can store trays of various dimensions in a chamber by varying the width of the rail supporting the tray depending on the width of the tray stored inside the chamber. To this end, the present invention includes a chamber having a receiving space for loading pepper; A vacuum pump for vacuum drying the pepper by converting the interior of the chamber into a vacuum; After first drying the pepper by setting the temperature and pressure inside the chamber to the first temperature and the second pressure, respectively, when the moisture content of the dried pepper reaches the preset first moisture content, the inside of the chamber is set to the second temperature. and a control means for controlling the moisture content of the pepper to be the second moisture content by setting the second pressure; A first variable rail and a second variable rail are installed on the bottom of the chamber, a pair of which is installed side by side along the longitudinal direction of the chamber, and a screw hole is formed on one side of each pair; It has a rod type, and a screw thread fastened to the screw hole is formed on the outer periphery, and when fastened through the screw hole, the width between the first variable rail and the second variable rail is adjusted according to the direction of rotation. variable screw; and a movable motor that rotates the movable screw in the first or second direction.

Description

Pepper drying apparatus {Vacuum drying apparatus for red pepper}

The present invention relates to a pepper drying device, and in particular, to a pepper drying device that dries peppers by converting the inside of the chamber into a vacuum while satisfying various storage conditions by varying the width of the rail stored in the chamber.

Vacuum drying refers to drying that rapidly evaporates the moisture contained in food under reduced pressure below atmospheric pressure. When vacuum air of a certain temperature and humidity comes into contact with food, the moisture concentration and water vapor partial pressure on the surface and inside of the food change. Due to the difference, moisture moves from the inside of the food to the surface, causing surface evaporation.

Vacuum drying is a representative artificial drying method along with hot air drying and cold air drying, and is performed by lowering the pressure inside a sealed chamber or container to low vacuum (760 (atmospheric pressure, 1 atm) ~ 1 Torr) or high vacuum (10 ^-3 ~ 10 ^-7 Torr). It is a low-temperature drying method that involves drying at a low temperature of 30 to 50°C to prevent heat denaturation of proteins and oxidation of lipids. It is used to dry solid or liquid substances that are weak to heat. It can minimize chemical reactions such as decomposition and oxidation of nutrients, and is characterized by drying at a rapid speed without secondary contamination. However, because moisture evaporates rapidly, partial damage to food tissue occurs. Destruction or shrinkage may occur, causing texture and shape deformation during restoration, or a lot of fragrance components may be lost, making continuous work difficult.

Vacuum drying has various drying conditions for each food to minimize shape deformation and loss of flavor and increase drying efficiency. The optimal temperature is optimal to reduce the destruction of nutrients in dried products and prevent delays in drying work time due to the high temperature and humidity environment in summer. and pressure settings are required.

To this end, the conventional food vacuum drying system has a problem in that the drying space becomes narrow as the configuration becomes more complex, which limits the ability to produce a large amount of dried product.

In Korean Patent Publication No. 10-2015-010122, the dryer is divided into an insertion space for a heat source consisting of a far-infrared lamp, its operating equipment, a drying vacuum equipment, and a drying space, and a storage space for various equipment, and the height can be adjusted and removed. Because it has a tray-accommodating structure, there were limitations in carrying in a large amount of dried materials and carrying out drying work.

Korean Patent Publication No. 10-2021-0012671 discloses a food drying vacuum system that automatically drains water generated during drying to the outside, and the cooling means provided in the upper space and the corresponding drain means include the drying space. It is divided into an internal space called On the other hand, a large number of trays for storing dried goods are formed in multiple stages, making it possible to carry out a large amount of drying work. However, since there is no disclosed means for taking the dried goods out of the dryer, a separate means is required to transport the dried goods after the drying process has been completed. There was some inconvenience.

The purpose of the present invention is to provide a vacuum drying device that allows the width of the rail to be varied depending on the width of the tray stored inside the vacuum drying device.

In addition, another object of the present invention is to first reduce the pressure inside the chamber, adjust the temperature, and then depressurize the inside of the chamber with a vacuum according to the final pressure, thereby providing a vacuum that can dry peppers while controlling the temperature and pressure as consistently as possible. To provide a drying device.

The above object is, according to the present invention, a chamber having a receiving space for loading pepper; A vacuum pump for vacuum drying the pepper by converting the interior of the chamber into a vacuum; After first drying the pepper by setting the temperature and pressure inside the chamber to the first temperature and the second pressure, respectively, when the moisture content of the dried pepper reaches the preset first moisture content, the inside of the chamber is set to the second temperature. and a control means for controlling the moisture content of the pepper to be the second moisture content by setting the second pressure; A first variable rail and a second variable rail are installed on the bottom of the chamber, a pair of which is installed side by side along the longitudinal direction of the chamber, and a screw hole is formed on one side of each pair; It has a rod type, and a screw thread fastened to the screw hole is formed on the outer periphery, and when fastened through the screw hole, the width between the first variable rail and the second variable rail is adjusted according to the direction of rotation. variable screw; and a movable motor that rotates the movable screw in the first or second direction.

Here, the first variable rail and the second variable rail preferably have a pentagonal cross-sectional shape, and the surface facing the floor is flat.

Here, the first variable rail and the second variable rail have a plurality of screw holes, a plurality of variable screws are fastened at positions where the plurality of screw holes face each other, and one end of each variable screw is provided. It is preferable that a plurality of movable motors are connected, and the plurality of movable motors rotate with the same rotation amount in the same direction.

Here, it is preferable to further include a heating means for controlling the temperature inside the chamber, wherein the control means adjusts the temperature and pressure inside the chamber according to user-set temperature and pressure. .

Here, the control means adjusts the temperature inside the chamber according to the user-set temperature while maintaining the depressurized state after first depressurizing the inside of the chamber, and after the temperature control is completed, the chamber It is desirable to depressurize the interior secondarily and finally depressurize the interior to the user-set pressure.

Here, the second temperature is preferably higher than room temperature and lower than the first temperature, and the second pressure is higher than normal pressure and lower than the first pressure.

Here, the first moisture content preferably corresponds to a moisture content of 50% to 70%, and the second moisture content preferably corresponds to a moisture content of 15% to 25%.

According to the present invention, the width of the rail supporting the tray can be varied depending on the width of the tray stored inside the chamber. That is, trays of various dimensions can be stored in the chamber.

In addition, according to the present invention, the temperature is adjusted after first depressurizing the inside of the chamber, and then decompressed to the final pressure, so that the water content of the pepper is dried in an optimized state, thereby improving the marketability of the pepper.

Figure 1 shows the configuration of a red pepper powder vacuum drying system according to an embodiment of the present invention.
Figure 2 shows a perspective view of the inside of a chamber of a pepper drying apparatus according to an embodiment of the present invention.
Figure 3 shows a side view showing the connection between the dryer and the cart of the pepper drying apparatus according to an embodiment of the present invention.
Figure 4 shows a side view showing the connection between the dryer and the cart of the pepper drying device according to an embodiment of the present invention.
Figure 5 shows an enlarged perspective view of the inside of the chamber of the pepper drying device according to an embodiment of the present invention.
Figure 6 shows a detailed perspective view of the S1 region shown in Figure 5.
Figure 7 shows a detailed perspective view showing the connection relationship between the first variable rail and the variable screw.
Figure 8 shows a perspective view showing the connection relationship between the first variable rail, the second variable rail, and the movable motor according to an embodiment of the present invention.
Figure 9 shows a perspective view showing the connection relationship between the first variable rail, the second variable rail, and the movable motor according to another embodiment of the present invention.

Figure 1 shows a configuration diagram of a red pepper powder vacuum drying system according to an embodiment of the present invention, Figure 2 shows a perspective view of the inside of a chamber of a red pepper drying device according to an embodiment of the present invention, and Figure 3 shows a A side view showing the connection between the dryer and the cart of the pepper drying apparatus according to an embodiment is shown, and Figure 4 shows a side view showing the connection between the dryer and the cart of the pepper drying apparatus according to an embodiment of the present invention.

When described with reference to FIGS. 1 to 4, the red pepper powder vacuum drying system according to an embodiment of the present invention includes a chamber 10 having an accommodation space therein, as shown in FIG. 1, and the chamber 10 A vacuum pump 20 provided on the outside to depressurize the inside of the chamber 10, a compressor 30 connected to the vacuum pump 20 to compress air for depressurization, and a device to control the pressure of the vacuum pump 20. In order to do so, it includes control means 40 that are controlled electrically and electronically.

The chamber 10 is preferably formed in a cylindrical shape so that the same pressure gradient is maintained on the inner peripheral surface when the internal pressure is reduced, but it may also be formed to have a polygonal cross-section. Since the vacuum pump 20 and the compressor 30 are the same widely used components, detailed descriptions are omitted.

The control means 40 controls the pressure and temperature inside the chamber 10 to dry the peppers contained in the container 80. At this time, the control means 40 can perform primary drying and secondary drying according to the temperature and pressure of the pepper, thereby drying the pepper well while preventing the color and taste of the pepper from changing.

For this purpose, the control means 40 performs the first drying and the second drying, and the first drying proceeds with the first darkening and the first temperature control, and then, the moisture content of the pepper contained in the tray 70 With reference to, secondary drying can be performed through secondary temperature control and secondary decompression.

The water content of pepper can be measured using a non-contact water content meter. Preferably, the non-contact water content meter can be installed inside the chamber 10.

First, the control means 40 sets the pressure inside the chamber 10 to a low pressure of 1.0 Torr or less for primary drying. In one embodiment, it may be desirable to set it to 0.1 to 1.0 Torr, and the vacuum pump 20 connected to the control means 40 is operated under the control of the control means 40 to operate the chamber 10. ) The interior can be depressurized.

When the pressure inside the chamber 10 reaches the set pressure, the operation of the vacuum pump 20 is stopped to maintain the pressure inside the chamber 10. A separate pressure sensor (not shown) is included inside the chamber 10 to provide pressure measurement information to the control means 40, and the vacuum pump 20 is operated based on this pressure measurement information. This is controlled.

The control means 40 can set the outer wall temperature and the inner temperature of the chamber 10 to a constant temperature through the primary temperature control and maintain them for a certain time. Here, in a preferred embodiment, the outer wall temperature is maintained differently between 40℃ and 50℃, and the inner wall temperature is maintained between 30℃ and 40℃. It is desirable that the holding time is within 12 hours.

When the first temperature control is completed, 30% to 40% of the moisture content of the pepper is removed, and the status can be visually identified through the monitoring means 102.

Next, the control means 40 determines whether to end the first drying step by referring to the moisture content of the pepper stored inside the chamber 10.

The control means 40 uses a non-contact moisture content measurement device (not shown) to terminate the first drying and proceed with the second drying when the moisture content of the peppers dried by the first drying corresponds to 50% to 70%. . On the other hand, if the moisture content of the primarily dried pepper exceeds the range of 50% to 70%, for example, a moisture content of 75%, primary drying may be additionally performed so that the moisture content of the pepper is 70% or less.

Additionally, the control means 40 ends the primary drying when the moisture content of the pepper is 50% or less. If the moisture content of the pepper is 50% or less, the pepper is overdried in the first drying, so the control means 40 reduces the drying time during the second drying to correspond to the final moisture content of the pepper in the range of 15% to 25%. You can do it.

Next, the control means 40 performs secondary drying.

In the secondary drying, the outer wall temperature and the inner temperature of the chamber 10 are set to constant temperatures and maintained for a certain period of time. Here, in a preferred embodiment, the outer wall temperature is maintained differently between 40℃ and 50℃, and the inner wall temperature is maintained between 30℃ and 40℃. The retention time can be set to within 24 hours.

In the secondary drying, the temperature inside the chamber 10 may be lower than that of the primary drying and a drying method using a longer time may be applied.

The vacuum pressure applied to the secondary drying is preferably lower than the vacuum pressure applied to the chamber 10 in the primary drying and higher than the normal pressure. In other words, secondary drying corresponds to a method of drying for a longer time than primary drying with less vacuum and lower temperature than primary drying. Through this, the water content of the pepper is lowered slowly rather than suddenly, so that the shape of the pepper does not break easily, the color of the dried pepper does not turn yellow, and the taste of the dried pepper does not deteriorate.

Because the water content of the peppers was lowered to around 50% by the primary drying, instead of drying under the same temperature conditions as the primary drying, the peppers were dried for a longer time at a lower temperature than the primary drying, resulting in damage to the appearance of the peppers, deterioration of color, and deterioration of the pungency. minimize.

The vacuum pressure applied to the secondary drying is preferably lower than the vacuum pressure applied to the chamber 10 in the primary drying and higher than the normal pressure. In other words, secondary drying corresponds to a method of drying for a longer time than primary drying with less vacuum and lower temperature than primary drying. Through this, the moisture content of the pepper is lowered slowly rather than suddenly, so that the shape of the pepper does not break easily, the color of the dried pepper does not turn yellow, and the taste of the dried pepper does not deteriorate.

Because the water content of the peppers was lowered to around 50% by the primary drying, instead of drying under the same temperature conditions as the primary drying, the peppers were dried for a longer time at a lower temperature than the primary drying, resulting in damage to the appearance of the peppers, deterioration of color, and deterioration of the pungency. minimize.

Table 1 below shows the relationship between the drying time required for secondary drying when the temperature in the chamber 10 is changed from 30°C to 32°C.

Meanwhile, Table 2 below shows data on temperature and moisture content when the vacuum degree inside the chamber 10 is set to 10 Torr.

First, referring to Table 1, when the temperature is 30℃, the moisture content of peppers by drying time is the highest, and when the temperature is 32℃, the moisture content of peppers by drying time is the lowest.

Peppers have the characteristic of rapid discoloration and deterioration when the temperature is above 32℃, and if secondary drying is carried out at a temperature above 33℃, the spicy taste of the dried pepper may deteriorate and become yellowish in color, which may reduce its marketability. This will be explained by referring to Table 2.

As shown in Table 2, when the vacuum degree inside the chamber 10 is 10 Torr, as the temperature range increases from 30 degrees to 32 degrees to 34 degrees, the moisture content of the pepper tends to decrease, but the color of the dried pepper decreases. It is not red, but yellowish yellow or reddish yellow. Even if the vacuum inside the chamber 10 is raised to 10 Torr, if the water content of the pepper is not sufficiently lowered, the vacuum does not easily reach 10 Torr and the water content does not drop. In Table 1, when the temperature is at the appropriate temperature (30℃, 31℃, 32℃), the moisture content tends to decrease rapidly, while the pepper moisture content when the vacuum degree is set to 10 Torr and the temperature is raised to 30℃, 32℃, and 34℃ is shown in the table. It can be seen that the temperature falls compared to the temperature range shown in 1.

One side of the chamber 10 is open, and the opening and closing means 50 having the same cross-section are configured to be opened and closed by hinge fastening, and the opening and closing means 50 and the chamber 10 are maintained in a vacuum and decompressed state. To this end, an airtight structure described later may be formed on the contact surface.

A heating means 103 is mounted on the outer peripheral surface of the chamber 10 to control the temperature inside the chamber 10, and the temperature inside the chamber 10 is maintained at a constant level through the heating means 103. become or change. The heating means 103 can be controlled by the control means 40.

As shown, the bogie has a box-shaped frame structure, and a plurality of casters 102 for movement are installed at the bottom, and a tray 70, which will be described later, is installed at the top of the chamber 10. 100), a guide portion 101 is formed to enable sliding by rolling contact.

Figure 2 shows a perspective view of the inside of a chamber of a pepper drying apparatus according to an embodiment of the present invention.

As shown in FIG. 2, the tray 70 brought into the chamber 10 is in the form of a frame, and a plurality of wheels are mounted on the lower part of the frame, and the inside of the tray 70 is divided into multiple stages. A plurality of support bars 71 are formed. Each support bar 71 may be formed longitudinally across the inside of the tray 70 so that the receiving container 80, which will be described later, can be mounted after slidingly inserted, and supports the receiving container 80. It can take many different forms.

Fixing means 90 provided inside the chamber 10 are installed at both ends of the entrance side of the chamber 10, and include a bracket 91 fixed to the inner peripheral surface of the chamber 10 and the inside of the bracket 91. It consists of a sliding bar 93 that is slidably inserted outward, and a stopper 94 that is integrally formed with the sliding bar 93 and protrudes vertically. Additionally, a guide hole 92 is formed in the bracket 91 to allow the stopper 94 to move horizontally.

The stopper 94 serves as a handle. After the tray 70 is stored inside the chamber 10, when the stopper 94 is held and moved horizontally, the sliding bar 93 moves the bracket 91. ) protrudes from an opening on one side and comes into contact with the tray 70. Here, the sliding bar 93 and the stopper 94 may be configured in any shape, such as a plate shape or a rod shape, to serve as a handle and be in contact with the tray 70.

A first variable rail 11 and a second variable rail 12 that slide in rolling contact with the wheels of the tray 70 may be provided at the bottom of the chamber 10.

The first variable rail 11 and the second variable rail 12 are installed across the length of the chamber 10 in a shape corresponding to the shape of the wheel (not shown), and are shown in one embodiment in FIG. 2. For example, it has an inverted "V" shape, and the wheel can be implemented in a shape that opposes this and has a diameter that increases from the center to the outside based on the front. The wheel, the first variable rail 11, and the second variable rail 12 can be implemented in any shape capable of rolling contact, and in one embodiment, they have a "U"-shaped or "I"-shaped cross section and Opposite shapes may be applied.

In addition, the cross-sections of the first variable rail 11 and the second variable rail 12 may form a pentagon, and of the pentagonal cross-sectional shape, the surface in contact with the floor surface S is firmly attached to the floor S. It may be flat so that it can be fixed.

The receiving container 80 contains the peppers to be dried and is placed on the tray 70, and the internal space where the peppers are accommodated has a plurality of through holes 81 formed to ensure smooth air circulation. The receiving container 80 is mounted on the support bar 71 provided on the tray 70, and the cross-section of the receiving container 80 can be of various shapes depending on the shape of the support bar 71. there is. In the present invention, in one embodiment, the cross-section of the support bar 71 is disclosed as an "L" shape, and the cross-section of the receiving container 80 is applied in the form of a container with a flat bottom according to the shape of the support bar 71. A container form in which the upper end extends horizontally to the external side may be applied.

The opening and closing means 50 is installed on one side of the opening of the chamber 10 to isolate the inside of the chamber 10 from the outside and maintain it in an airtight state, and the front cover 51 is connected to the hinge portion 52. , a sealing member 53 installed on the contact surface between the chamber 10 and the front cover 51, and a plurality of sealing members 53 are provided on the outer surface of the chamber 10 to pressurize the chamber 10 and the front cover 51. It consists of a pressing member 54 that does.

The front cover 51 is formed to have the same structure as the longitudinal cross-sectional shape of the chamber 10. The hinge portion 52 has a general hinge connection structure, so detailed description will be omitted. The sealing member 53 is formed between the chamber 10 and the front cover 51 and may be made of rubber or silicone, or a gasket made of plastic may be applied to maintain airtightness between the contact surfaces.

A plurality of the pressing members 54 are installed on the outside of the chamber, and are configured to be screwed together through a handle lever 541. The pressing member 54 is a known technology, and the handle lever 541 and the screw fastening portion 542 are rotated around the fixing support 543 to move the handle lever 541 to the front of the chamber 10. It can be moved to , and by turning the handle lever 541, the chamber 10 and the front cover 51 can be compressed, and the airtight state is maintained by the sealing member 53.

Referring to FIGS. 3 and 4, the cart 100 is formed with a frame structure to load the tray 70, which is slid and transported after opening the chamber 10 to load or unload peppers, Multiple casters 102 may be mounted on the lower part.

A guide portion 101 is formed on the upper portion of the cart 100, and the guide portion 101 may have the same cross-sectional shape as the first variable rail 11 and the second variable rail 12. .

Additionally, the first variable rail 11, the second variable rail 12, and the guide unit 101 may be configured to have the same height from the ground.

Figure 5 shows an enlarged perspective view of the inside of the chamber of the pepper drying apparatus according to an embodiment of the present invention, and Figure 6 shows a detailed perspective view of the S1 region shown in Figure 5.

5 and 6 together with FIGS. 1 to 4 described above, the pepper drying device according to the embodiment includes a first variable rail 11 on the bottom surface S formed at the bottom of the chamber 10. ) and the second variable rail 12 are installed parallel to each other along the longitudinal direction of the chamber 10, a screw hole (not shown, to be described later) is formed on one side of each, and the first variable rail 11 ) has a rod-type shape between the and the second variable rail 12, and a screw thread is formed on the outer periphery, and is fastened to the screw hole to connect the first variable rail 11 and the second variable rail 11 according to the direction of rotation. A variable screw 14a is provided to adjust the width between the rails 12.

The tray 70 is provided with a pair of wheels 75 in the direction of the bottom surface S, and the cross-section of the wheels 75 has an inverted V shape to form the first variable rail 11 and the second variable rail 11. When in contact with the variable rail 12, the wheel 75, the first variable rail 11, and the second variable rail 12 are engaged with each other, and the wheel 75 is connected to the first variable rail 11 and the second variable rail 12. It allows rolling contact while maintaining the track without deviating from the second variable rail (12).

The first variable rail 11 and the second variable rail 12 are installed on the bottom surface S of the chamber 10, which has a circular longitudinal cross-section. The bottom surface S may form a flat surface at the bottom of the chamber 10 so that the first variable rail 11 and the second variable rail 12 can be installed side by side while being parallel. The above-described plane can be formed by filling the lower part of the chamber 10, or it can be formed in the lower part of the chamber 10 by using an iron plate, a stainless steel plate, or other plate-shaped material with a sufficient thickness.

Alternatively, the bottom surface S may be implemented using a metal or non-metallic material to fill the first variable rail 11 and the second variable rail 12 so that they can be installed horizontally. However, it is not limited.

As described above, the tray 70 is manufactured for drying peppers, and the distance between the pair of wheels 75 may not be the same. The width of the tray 70 may increase or decrease depending on drying conditions or the amount of peppers, and various items may be stored in the chamber 10 depending on the size of peppers or drying conditions.

Accordingly, the present applicant has made it possible to increase or decrease the distance between the first variable rail 11 and the second variable rail 12, which will be explained with reference to FIG. 7.

Figure 7 shows a detailed perspective view showing the connection relationship between the first variable rail and the variable screw.

Referring to FIG. 7, a variable screw 14a is located between the first variable rail 11 and the second variable rail 12, and the variable screw 14a is connected to the first variable rail 11 and the second variable rail 12. It can be seen that it is installed penetrating the variable rail 12.

The variable screw 14a has a circular cross-section and has threads formed on its outer periphery.

The thread formed on the outer periphery of the variable screw 14a may be screwed to the screw hole 11a formed in the first variable rail 11. When rotating in the d1 direction in a screwed state, the first variable rail 11 can be pushed in the d3 direction, and when rotating in the d2 direction, the first variable rail 11 can be pulled in the d4 direction. This is because one end of the variable screw 14a is connected to the movable motor 14, and when the motor shaft of the movable motor 14 rotates, the variable screw 14a itself can only rotate in place. am. That is, when the variable screw 14a rotates in the d2 direction, if the variable screw 14a can move, it must penetrate the first variable rail 11 and enter in the d3 direction, but by the movable motor 14. As movement in the d3 direction is suppressed, it serves to pull the first variable rail 11 in the d4 direction.

In addition, a fixing nut 14b is integrally formed on one side of the outer periphery of the variable screw 14a so that the variable screw 14a can be vertically fastened to the screw hole 11a. The fixing nut 14b is disposed adjacent to the first variable rail 11, but may be spaced apart from the first variable rail 11 by a certain distance. In a state spaced apart from the first variable rail 11, the variable screw 14a has a nut hole 14a1 formed in the fixing nut 14b and a screw hole 11a that is horizontal to the nut hole 14b1. When penetrating, it can be screwed perpendicularly to the screw hole (11a) without being tilted or twisted.

At this time, the rotation direction and rotation amount of the movable motor 14 can be determined by the control means 40, and the user inputs the distance between the pair of wheels 75 through the control means 40, and the user inputs the distance between the pair of wheels 75 through the control means 40. The control means 40 can rotate the movable motor 14 in the d1 direction or d2 direction to match the distance between the pair of wheels 75.

Figure 8 shows a perspective view showing the connection relationship between the first variable rail, the second variable rail, and the movable motor according to an embodiment of the present invention.

FIG. 8 will be described with reference to FIGS. 1 to 7 described above.

Referring to FIG. 8, one variable screw 14a is provided between the first variable rail 11 and the second variable rail 12, and a movable motor 14 is provided at the end of the variable screw 14a. You can see that it is connected.

In addition, the movable motor 14 is controlled by the control means 40 shown in FIG. 1 to move in the d1 direction or d2 with reference to the length value between the first variable rail 11 and the second variable rail 12. direction, and the distance between the first variable rail 11 and the second variable rail 12 can be increased or decreased using the rotational movement.

Figure 9 shows a perspective view showing the connection relationship between the first variable rail, the second variable rail, and the movable motor according to another embodiment of the present invention.

The embodiment shown in FIG. 9 is similar to the embodiment of FIG. 8 described above, except that a pair of variable screws 14a and 15a are provided between the first variable rail 11 and the second variable rail 12. There are hypothesized differences.

The variable screw 14a and the variable screw 15a are disposed spaced apart between the first variable rail 11 and the second variable rail 12, and at this time, one end of the variable screw 14a is connected to the movable motor 14, and one end of the variable screw 15a is connected to the movable motor 15.

To ensure that the width between the first variable rail 11 and the second variable rail 12 has a constant value, the control means 40 described with reference to FIG. 1 controls the rotation direction of the movable motors 14 and 15. The rotation amount can be set the same.

That is, the movable motor 14 and the movable motor 15 rotate equally in the d1 direction or d2 direction, and the rotation amount is also the same. Accordingly, the first variable rail 11 and the second variable rail 12 can be spaced apart at the same distance at any position.

The pepper drying device described with reference to FIGS. 1 to 9 operates as follows.

The tray 70 is loaded on the guide portion 101 of the cart 100, and the peppers to be dried are loaded into the container 80 and placed in multiple stages inside the tray 70. At this time, the container 80 is supported by the support bar 71 provided inside the tray 70.

The cart 100 is moved to the chamber 10 in a state in which the tray 70 is loaded, and the guide portion 101 of the cart 100 is closely connected to the opening of the chamber 10. do. The tray 70 moves inside the chamber 10 along the first and second guide parts 11 and 101. A plurality of wheels (not shown) are installed at the bottom of the tray 70 to move the tray 70 to the inside of the chamber 10. It is formed to face the shapes of the first variable rail 11, the second variable rail 12, and the guide part 101, and can be slid by the rolling contact of the wheel 75.

The tray 70 transferred to the first variable rail 11 and the second variable rail 12 inside the chamber 10 is connected to the bracket 91, the sliding bar 93, and the stopper 94. ) is fixed by the fixing means 90 consisting of. When the stopper 94 is moved horizontally along the guide hole 92 of the bracket 91, the sliding bar 93 protrudes from the bracket 91 to support the front of the tray 70. , the tray 70 is prevented from slipping on the first variable rail 11 and the second variable rail 12. When the tray 70 is fixed, the front cover 51, which is connected to the outer peripheral surface of the chamber 10 through a hinge connection structure, is closed, and the handle lever 541 of the pressing member 54 is operated to open the chamber. (10) is isolated from the outside. When the handle lever 541 is turned, the sealing member 53 provided between the front cover 51 and the chamber 10 comes into close contact, thereby maintaining an airtight state inside the chamber 10.

When the peppers are brought into the chamber 10 and preparations for the drying operation are completed, the operator can operate the control means 40 to perform the drying operation. The control means 40 can control the heating means 103 mounted on the outer peripheral surface of the chamber 10, the vacuum pump 20 and the compressor 30 that reduce the pressure to a vacuum state. The control means 40, which is electrically and electronically connected to each device, controls the vacuum pump 20 and the compressor 30 to depressurize the inside of the chamber 10 to a certain level of air pressure to create a vacuum state. Let it happen.

In addition, the heating means 103 provided on the outer peripheral surface of the chamber 10 is controlled to maintain a constant temperature for a predetermined period of time. A temperature measuring means (not shown) is provided inside the chamber 10 to measure the temperature. The operator can determine the information and control the temperature of the heating means 103 using the control means 40. At this time, the temperature measuring means can selectively apply various devices capable of sensing temperature, such as a thermocouple, and the heating means 103 can use various heat sources of appropriate means, such as a heat ray or a far-infrared lamp.

Meanwhile, the outer peripheral surface of the chamber 10 further includes a monitoring means 105 formed as a transparent window, so that the operator can visually check the dry state inside the chamber.

When the drying operation is completed by maintaining a constant temperature in a vacuum state, the operator can open the front cover 51 by dismantling the pressing member 54. Afterwards, the first variable rail 11, the second variable rail 12, and the guide part 101 are connected in close contact, and the tray 70 is moved to the cart 100 to perform secondary processing or It can be transported to a location or device for packaging.

This embodiment and the drawings attached to this specification only clearly show a part of the technical idea included in the present invention, and those skilled in the art can easily infer within the scope of the technical idea included in the specification and drawings of the present invention. It will be apparent that all possible modifications and specific embodiments are included in the scope of the present invention.

10: Chamber 11: First variable rail
12: Second variable rail 14: Movable motor\
70: tray 71: support bar
80: Container 81: Hole
90: fixing means

Claims (7)

A chamber having a receiving space for loading peppers;
A vacuum pump for vacuum drying the pepper by converting the interior of the chamber into a vacuum;
After first drying the pepper by setting the temperature and pressure inside the chamber to the first temperature and the second pressure, respectively, when the moisture content of the dried pepper reaches the preset first moisture content, the inside of the chamber is set to the second temperature. and a control means for controlling the moisture content of the pepper to be the second moisture content by setting the second pressure;
A first variable rail and a second variable rail are installed on the bottom of the chamber, a pair of which is installed side by side along the longitudinal direction of the chamber, and a screw hole is formed on one side of each pair;
It has a rod type, and a screw thread fastened to the screw hole is formed on the outer periphery, and when fastened through the screw hole, the width between the first variable rail and the second variable rail is adjusted according to the direction of rotation. variable screw; and
A movable motor that rotates the movable screw in a first or second direction. According to paragraph 1,
The first variable rail and the second variable rail,
A vacuum drying device, characterized in that the cross-sectional shape has a pentagon, and the surface facing the bottom surface is flat. According to paragraph 1,
The first variable rail and the second variable rail,
It has a plurality of screw holes,
A plurality of variable screws are fastened to positions where the plurality of screw holes face each other,
A plurality of movable motors are connected to one end of each variable screw,
A vacuum drying device, characterized in that the plurality of movable motors rotate in the same direction and with the same rotation amount. According to paragraph 1,
It further includes a heating means for controlling the temperature inside the chamber,
The control means is a vacuum drying device, characterized in that it adjusts the temperature and pressure inside the chamber according to the temperature and pressure set by a user. According to clause 4,
The control means is,
After first depressurizing the inside of the chamber, adjusting the temperature inside the chamber according to the user-set temperature while maintaining the depressurized state,
A vacuum drying device characterized in that after the temperature control is completed, the interior of the chamber is secondaryly depressurized and the final pressure is depressurized to the user-set pressure. According to paragraph 1,
The second temperature is higher than room temperature and lower than the first temperature,
A vacuum drying device, characterized in that the second pressure is higher than normal pressure and lower than the first pressure. According to paragraph 1,
The first moisture content corresponds to a moisture content of 50% to 70%,
The vacuum drying device is characterized in that the moisture content corresponds to a moisture content of 15% to 25%.